LEMON POPPY SEED BISCOTTI
Bright and sunny biscotti with the perfect amount of crunch on the outside and a tender, flavorful center.
Provided by Lynn April
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
- Place the sugar in a medium size bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most if not all of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 4 teaspoons of the lemon juice until combined. Set aside.
- In a large bowl, toss together the flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
- Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Make the egg wash using the remaining lemon juice (approximately 5-6 teaspoons) and brush onto the entire rectangle, being sure to get the egg wash on the sides of the dough as well.
- Bake dough slab for 22-24 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes.
- Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet.
- Return to the oven to bake for 8 minutes. Remove from oven, turn biscotti over, and bake the other side for 8 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely. Store biscotti in an airtight container for up to 2 weeks. Baked biscotti may be frozen up to 3 months.
LEMON POPPY SEED BISCOTTI
A crisp biscotti flavored with lemon and poppy seeds.
Provided by Deborah
Categories Cookies - Biscotti
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy.
- Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
- Add the eggs and mix.
- Beat in as much of the flour as you can with the electric mixer.
- Using a wooden spoon, stir in any remaining flour.
- Divide dough in half, then shape into two 7 x 3 inch rolls.
- Place rolls on an ungreased cookie sheet, flattening each slightly.
- Bake in a 375 degree oven about 20 minutes or until a wooden toothpic inserted in the center comes out clean.
- Cool on cookie sheet on a wire rack for 30 minutes.
- Cut each roll crosswise into 1/2 inch thick slices using a serrated knife.
- Arrange the slices flat on the cooled cookie sheet.
- Bake in a 325 degree oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown.
- Remove biscotti from cookie sheet, cool on a wire rack.
LEMON POPPYSEED BISCOTTI
Make and share this Lemon Poppyseed Biscotti recipe from Food.com.
Provided by Ky1824
Categories Dessert
Time 1h40m
Yield 48 Cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Combine the lemon zest and sugar in a large bowl. Add in the melted butter, lemon juice, vanilla, and poppy seeds, combine. Whisk in the eggs.
- Add in the flour, baking powder and salt and mix until just combined.
- Gather the dough into a ball inside the bowl, cover and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
- Shape the dough into a 10 inch by 4 inch loaf with rounded ends. Bake for 22 minutes or until golden in color. Remove the loaf from the oven and let it stand for 15 minutes.
- Use a bread knife to cut the loaf into 1 inch slices. Put the slices back on the baking sheet, cut side down. Bake for 7-9 minutes. Turn the slices onto the other side, bake for 7-9 minutes.
- Cool the biscotti on a wire rack. Enjoy and store in an airtight container.
LEMON POPPY SEED BISCOTTI
Poppy seeds are not only for bread they can make excellent cookies as well. Another Italian recipe, a family favorite from "Italian Food Forever" Enjoy
Provided by babyiguana
Categories Dessert
Time 28m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy.
- Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined.
- Add the eggs and mix.
- Beat in as much of the flour as you can with the electric mixer.
- Using a wooden spoon, stir in any remaining flour.
- Divide dough in half.
- Shape into two 7 x 3 inch rolls.
- Place rolls on an ungreased cookie sheet (use a baking stone!), flattening each slightly.
- Bake in a 375°F oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool on cookie sheet on a wire rack for 30 minutes.
- Cut each roll crosswise into 1/2 inch thick slices using a serrated knife.
- Arrange the slices flat on the cooled cookie sheet.
- Bake in a 325°F oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown.
- Remove biscotti from cookie sheet (baking stone); cool on a wire rack.
Nutrition Facts : Calories 109, Fat 3.4, SaturatedFat 1.8, Cholesterol 24.4, Sodium 66.7, Carbohydrate 18.4, Fiber 2.2, Sugar 6.4, Protein 2.2
LEMON POPPY SEED BISCOTTI RECIPE - (4.3/5)
Provided by ctozzi
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat butter and sugar with an electric mixer on medium to high speed about 4 to 5 minutes, or until light and fluffy. Add lemon zest, poppy seeds, lemon extract, baking powder, and baking soda and mix until combined. Add the eggs and mix. Beat in as much of the flour as you can with the electric mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half, then shape into two 7 x 3 inch rolls. Place rolls on an ungreased cookie sheet, flattening each slightly. Bake in a 375 degree oven about 20 minutes or until a wooden toothpic inserted in the center comes out clean. Cool on cookie sheet on a wire rack for 30 minutes. Cut each roll crosswise into 1/2 inch thick slices using a serrated knife. Arrange the slices flat on the cooled cookie sheet. Bake in a 325 degree oven for 8 minutes; turn slices and bake about 5 minutes more or until surfaces are crisp and light brown. Remove biscotti from cookie sheet, cool on a wire rack.
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LEMON POPPY SEED BISCOTTI
Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.
Provided by Allrecipes Member
Categories Italian Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine the flour, sugar, ground almonds, baking powder and baking soda.
- Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
- Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 10.1 g, Cholesterol 5.2 mg, Fat 1.5 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 29.6 mg, Sugar 4.4 g
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- Preheat the oven to 350 F and line a large baking sheet with parchment paper or a silicone baking sheet. Set aside.
- In a small bowl, combine the lemon zest, sugar and poppy seeds. Massage the ingredients together with your fingers until thoroughly combined. Add the egg, vanilla extract and lemon juice and whisk until combined.
- Add the wet ingredients to the flour mixture, and stir together until a soft dough forms. The dough will be dry and flaky, so use your hands to knead the mixture until there are no loose flakes.
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